Layered Pumpkin Cheesecake Bars are a fall-inspired treat that combines the creamy richness of classic cheesecake with the warm, spiced flavors of pumpkin pie! The contrasting flavors and textures create a perfect blend of sweetness and spice, perfect for Thanksgiving or your next holiday get-together!

Why We Love This Pumpkin Cheesecake Bars Recipe

Hello Pumpkin Lovers! Do I have a treat for you…

I like to think I’ve never met a pumpkin recipe I didn’t like. Already this season I’ve shared several beloved pumpkin recipes that fill the house with the welcomed aroma of sweet earthy pumpkin puree and fall spices.

However, as our window to enjoy all-things-pumpkin is short each year, I don’t feel it’s possible to overkill on the ingredient. Do you?

Today I’m sharing a new recipe for the holidays, Layered Pumpkin Bars, combining a simple silky cheesecake with a sweet buttery gingersnap crust, and a layer of spiced pumpkin goodness on top.

The three layers are not only easy to make, they create an eye-catching treat your friends and family will scramble to get their hands on!

Pumpkin cheesecake bars spread out on a serving plate.

Ingredients For Pumpkin Bars

For the Gingersnap Crust

  • Gingersnap Crumbs – or graham cracker crumbs
  • Brown Sugar – light or brown
  • Unsalted Butter – melted

For the Cheesecake Layer

  • Cream Cheese – softened to room temperature
  • Sugar – regular, granulated sugar
  • Eggs – to help the cheesecake set
  • Sea Salt – to balance the flavors

For the Pumpkin Layer

  • Heavy Cream – you will warm up the heavy cream in order to melt the gelatin
  • Sugar – regular, granulated sugar
  • Gelatin – to help the pumpkin layer set
  • Pumpkin Puree – 100% pumpkin is needed rather than pumpkin pie filling for this recipe
  • Pumpkin Pie Spice – for warming, fall inspired flavors
  • Vanilla Extract – for added flavor
  • Sea Salt – to balance everything out

How to Make Pumpkin Cheesecake Bars

Preheat the oven to 350 degrees F. Place 3 cups of broken gingersnaps in the food processor and pulse to grind into fine crumbs. Add extra gingersnaps and pulse again until you have 3 cups of crumbs. Add the brown sugar and melted butter and pulse to combine.

Gingersnap crumbs in a food processor.

Place a piece of parchment paper in a 9×13-inch baking dish. Dump the gingersnap crumb mixture onto the parchment paper and cover with wax paper. Use a small rolling pin or your hands to press the crumbs into a firm even layer. Remove the wax paper and discard.

For the cheesecake layer, place the softened cream cheese in the bowl of an electric mixer. Add the sugar and beat until light and fluffy, 2-3 minutes. Scrape the mixing bowl with a spatula, then beat in the eggs and salt until smooth. Scoop the cheesecake layer over the gingersnap crust and spread it out evenly.

Bake for 35-40 minutes, until a toothpick inserted into the center of the cheesecake comes out mostly clean. Cool completely before proceeding.

For the pumpkin layer, heat 1 cup of heavy cream until almost boiling. Quickly whisk in the sugar and unflavored gelatin, until smooth. Then, whisk in the pumpkin puree, pumpkin pie spice, vanilla, and salt. Pour the pumpkin mixture over the cheesecake and spread evenly with a rubber or offset spatula. Place in the fridge to chill and set.

Once the pumpkin layer is firm to the touch, lift the entire sheet of bars out of the pan by the edges of the parchment paper. Sprinkle the top with additional pumpkin spice if desired. Cut into squares and serve!

Pumpkin bar sheet being sliced on a piece of parchment paper.

Pumpkin Bar Recipe Tips & Tricks

  • Not a fan of gingersnaps? No worries! You can switch out the gingersnaps for a graham cracker crust. The graham crackers have a more subtle flavor which some people prefer!
  • Top each pumpkin pie bar off with a dollop of whipped cream and a drizzle of homemade caramel sauce, if desired!
  • For the prettiest, most even slices, use a large chef’s knife and some hot water. Heat the knife in a glass of hot water, wipe it off with a towel, and slice. Repeat this after each slice!
Pumpkin cheesecake bars graphic with one bar on a grey plate.

Frequently Asked Questions

What can I use in place of pumpkin pie spice?

If you don’t have pumpkin pie spice, combine 1/2 teaspoon ground cinnamon, and 1/4 teaspoon each of ground ginger, cloves, and ground nutmeg. The combination of these spices will create perfectly pumpkin spiced cheesecake bars!

Can I make gluten-free pumpkin bars?

Definitely! To make gluten-free pumpkin cheesecake bars, use gluten-free cookies in the crust. You can use gluten-free gingersnaps, graham crackers, or even vanilla wafers!

Do I have to use gelatin in this recipe?

Yes, in order for the layered pumpkin spice cheesecake bars to stay in layers and stay set, instead of goopy, you have to use gelatin. The amount of gelatin used in this recipe will keep the bars set, but will not make the pumpkin layer chewy or rubbery.

How long do pumpkin spice cheesecake bars last?

These pumpkin bars will last up to 5 days in an airtight container in the refrigerator!

Can I freeze these pumpkin bars?

Yes! First, freeze the bars on a plate or baking sheet for about 1 hour in the freezer. Then take them out and wrap each bar individually in plastic wrap, and then place them all in a freezer-safe bag. The bars will last in the freezer for up to 3 months.

Pumpkin cheesecake slices on a serving tray.

Looking for More Pumpkin Recipes? Be Sure to Also Try:

Yummazing Layered Pumpkin Cheesecake Bars on ASpicyPerspective.com
Print Recipe
5 stars (8 reviews)
Leave a Review »

Pumpkin Cheesecake Bars Recipe

Prep Time: 25 minutes
Cook Time: 35 minutes
Total Time: 1 hour
Layered Pumpkin Cheesecake Bars are a fall-inspired treat that combines the creamy richness of classic cheesecake with the warm, spiced flavors of pumpkin pie! The contrasting flavors and textures create a perfect blend of sweetness and spice, perfect for Thanksgiving or your next holiday get together!
Servings: 24 bars

Ingredients

For the Gingersnap Crust:

For the Cheesecake Layer:

For the Pumpkin Layer:

Instructions

  • Preheat the oven to 350 degrees F. Place 3 cups of broken gingersnaps in the food processor and pulse to grind into fine crumbs. Add extra gingersnaps and pulse again until you have 3 cups of crumbs. Add the Wholesome!™ Organic Light Brown Sugar and melted butter. Pulse to combine.
  • Place a piece of parchment paper in a 9×13-inch baking dish. Dump the gingersnap crumb mixture onto the parchment paper and cover with wax paper. Use a small rolling pin (or your hands) to press the crumbs into a firm even layer. Remove the wax paper and discard.
  • For the cheesecake layer: Place the softened cream cheese in the bowl of an electric mixer. Add the Wholesome!™ Organic Cane Sugar and beat until light and fluffy, 2-3 minutes. Scrape the mixing bowl with a spatula, then beat in the eggs and salt until smooth. Scoop the cheesecake layer over the gingersnap crust and spread out evenly. Bake for 35-40 minutes, until a toothpick inserted into the center of the cheesecake comes out mostly clean. Cool completely before proceeding.
  • For the pumpkin layer: Heat 1 cup heavy cream until almost boiling. Quickly whisk in the sugar and unflavored gelatin, until smooth. Then whisk in the pumpkin puree, pumpkin pie spice, vanilla, and salt. Pour the pumpkin mixture over the cheesecake and place it in the fridge to cool and set.
  • Once the pumpkin layer is firm to the touch, lift the entire sheet of bars out of the pan by the edges of the parchment paper. Sprinkle the top with additional pumpkin pie spice if desired. Cut into squares and serve.

Notes

To freeze, first freeze the bars on a plate or baking sheet for about 1 hour in the freezer. Then take them out and wrap each bar individually in plastic wrap, and then place them all in a freezer-safe bag. The bars will last in the freezer up to 3 months.

Nutrition

Serving: 1bar, Calories: 290kcal, Carbohydrates: 37g, Protein: 3g, Fat: 14g, Saturated Fat: 8g, Cholesterol: 66mg, Sodium: 273mg, Potassium: 151mg, Fiber: 0g, Sugar: 28g, Vitamin A: 3220IU, Vitamin C: 0.8mg, Calcium: 56mg, Iron: 1.3mg
Course: Dessert, Holiday
Cuisine: American
Author: Sommer Collier
Making this recipe?Follow us on Instagram and tag @ASpicyPerspective so we can share what you’re cooking!

Disclosure: This post is sponsored by Wholesome!™. All opinions are my own.

Share This Recipe With Friends!